Chocolate Mint Brownies
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- 1 stick unsalted butter, 8 tbsp.
- 4 oz. bittersweet bar chocolate, chopped
- 1 cup sugar
- 2 eggs, room temperature
- 1/2 tsp. vanilla extract
- 2/3 cup flour
- 1/2 tsp. kosher salt
- 1/4 tsp. instant espresso powder
- 1 pkg. creme de menthe thins, such as andes, 4.67 oz
- vanilla ice cream
1Coat five half pint glass jars with nonstick spray. Set aside. Melt butter and chocolate in pan over medium heat.
2Off heat, stir sugar into chocolate mixture, then stir in eggs and vanilla til mixed. Set aside to cool slightly
3Whisk together flour, salt, and espresso powder. Stir into chocolate mixture.
4Reserve 5 mints for garnish; halve remaining and fold into batter. Divide batter evenly among prepared jars. Transfer jars to a 4 to 6 quart slow cooker. Make sure jars don't touch each other or the sides of slow cooker.
5Cover slow cooker and cook brownies til beginning to pull away from sides of jars but still slightly gooey in centers on high setting, 2 1/2 to 3 1/2 hours. Uncover, turn off heat and let brownies sit in slow cooker 1 hour before serving. Serve with vanilla ice cream and reserved mints.